September/October
As we embark on what is probably the busiest season at Llanerch, we are ready to embrace the challenges ahead. The annual grape harvest is looming, and the last few weeks are crucial in terms of juice and sugar content in the grapes. As you can imagine it has been a difficult summer, and Lawrence who tends the vines with his team have really had their work cut out. The weather has been so bad, they even wore out their waterproofs! What we really need is plenty sunshine now which has been so desperately lacking during the summer months. We are an optimistic bunch though, and are ready what ever the outcome may be, in fact we will be celebrating the harvest with an event at the vineyard on October 3rd, check the food school calendar for details.
Despite the summer being a bit of a damp squid, it didn’t stop numerous people cooking up a storm in the food school. Our weekend courses where students cooked a feast to share with friends was a real hit. People were genuinely astounded at what they had produced for their guests, and so were the guests . Watch out for a repeat of these classes next year- Tappas, Mezze, Greek feast, Tex Mex. Moroccan and Italian.
One of my students had such a great time on a two day Italian course she wanted to join our team in running future classes. I was so thrilled, and have had the great pleasure in welcoming Sharon to the school to work alongside me. She has such enthusiasm, professionalism and true passion for the job, I know she is going to be a real asset to the school.
Autumn is approaching and the food school is in full swing with an eclectic mix of hands-on courses, from Lebanese and Italian, to masterclasses in baking, fish and meat. There are regular cookery demonstrations such as “Let’s do Lunch”, and “Saturday Kitchen at Llanerch”, all full of seasonally inspired dishes, great tasters and lots of tips. Watch out for the new addition to our programme-“Let me Entertain You-Putting on The Ritz” which shows you how to plan and execute the perfect dinner party and enjoy it. I will share inside secrets from a professional fine dining kitchen, and tips on creating the right ambience.
Looking forward, we have our “Snowball” event in November which is the perfect day out for food lovers. I can confirm that the wonderful and very talented Sophie Grigson will be making a welcomed return to us appearing on the first day which is Friday November 14th, then on Saturday we have the godfather of Italian cuisine Francho Taruschio O.B.E., who will be sharing some festive Italian recipes. On Sunday the 16th we will have our very own Michelin Star Hywel Jones who will show us how to add a little stardust to our Christmas menu, and for something sweet, Massimo Bishop-Scotti the king of delicious patisserie will be demonstrating the perfect festive dessert centre piece.
“Calon”, our lovely restaurant has had a busy summer too with many people choosing it as their venue to experience some wonderful fine dining. The restaurant has also been inundated with requests to host private events. One of the highlights was hosting the “True Taste” Judges dinner in August. Some 40 guests including high profile chefs, esteemed food writers and food critics were treated to a delicious menu, laden with wonderful local and award winning ingredients expertly put together and executed by Hywel and his team.
We started with a little amuse bouche of gazpacho using llanerch tomatoes and green peppers, then we enjoyed confit of sewin with Pembrokeshire crab, and Llanerch beetroot prepared three ways. Brecon venison followed served with garden squash pureed and frittered, then a selection of Welsh cheeses came with Llanerch honey, homemade chutney and wonderful breads. We finished with roasted white peach with Llanerch honeycomb wafer and local berries. The wines were chosen by the wonderful wine and food journalist, Philippe Boucheron, who offered plenty of amusing anecdotes throughout the evening. It really was a night to remember with our chefs and staff being the toast of the evening.
A new season brings change, and Hywel has just implemented the first menu for autumn. Working closely with Head Chef Michael Edwards the team have produced inspiring seasonal dishes that feature some great local ingredients, including vegetables and herbs from the Llanerch kitchen garden.
The lunchtime menu changes daily, and Michael raises to the challenge producing dishes with the lightest of touch, so you can finish on a sweet note, enjoying one of the irresistible desserts on offer.
Weather permitting we are sure to get a flurry of late season bookings for our “Tastebuds Tours”. Many people have been treated with one of these as a gift, which is a lovely way to celebrate a special occasion. Denise Parker who has been working at Llanerch for 16 years, and is such a dedicated member of the Llanerch team, is our expert guide to the grounds and vines, and also takes people through a tutored tasting of our Cariad wines. Many picnics have been enjoyed as part of a gift, whilst others have opted to dine in Calon.
All in all it has been a real challenge this summer, establishing our restaurant, taking care of very special occasions for people, taking on new staff, implementing our corporate events and getting people cooking great food. We have kept smiling through the rain, mopped up the floods, and plugged the leaks. There is time just enough to catch our breathe, we are collectively in great spirits, and are eager to start the next chapter.
One of the big stories for Llanerch as I sign off is the new food shop we open in Howells Department Store in Cardiff. It will be the one place in Cardiff where you can buy great award winning Welsh food. From cheese to organic vanilla salt form Anglesey, it will be as diverse as that. There will be an in house promotion programme of events which will include cookery demonstrations, and your chance to meet some of the top food producers in Wales, we will keep you posted.
I’m sure my good friend Philippe Boucheron would join me in toasting continued success for Llanerch, all of us involved are so committed to its’ future. So here’s to success, good health, great food and a fruitful harvest.
